Peach Sorbet with Crushed Blackberries

• portions: 4 servings

Ingrédients

4 medium peaches, chopped, or 4 cups frozen sliced peaches

½ cup plain whole-milk Greek yogurt

2 Tbsp. vodka

¼ tsp. kosher salt

¼ cup plus 2 Tbsp. honey

6 oz. fresh blackberries, halved

2 tsp. fresh lemon juice

Instructions

Process peaches, yogurt, vodka, salt, and ¼ cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.

A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.

Scoop sorbet into bowls and top with macerated blackberries.

Do Ahead: Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.